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Fettucine Chic!

What could be better than pasta for dinner? So delicious and easy to prepare. In this recipe, we suggest replacing the sauce with the succulent Fondue au Village.
15 min
15 min
  • Fondue au Village
  • 340 g (3/4 lb) fettuccine
  • 15 mL (1 tablespoon) olive oil
  • 450 g (1 lb) sliced white mushrooms
  • 45 g (1/3 cup) roasted hazelnuts, coarsely chopped
  • 3 cloves garlic (to taste)
  • Parsley (to taste)
  1. In a large skillet over high heat, brown mushrooms in oil. Add garlic and continue cooking for one (1) minute. Set aside.
  2. Meanwhile, cook the pasta in a pot of boiling salted water. Drain pasta.
  3. Prepare the Fondue au Village as directed.
  4. Add pasta to mushroom mixture. Add fondue. Reheat for one (1) minute, stirring to coat pasta with fondue. Remove from heat.
  5. Add hazelnuts and sprinkle with parsley.

Happiness with every bite!

*For a gratin version, add desired grated cheese and place fettuccine in the oven until the top is golden brown (before step 5).

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Fondue au village
Fondue au village

We’re delighted to offer you this deliciously local fondue, full of the cheesy flavours of Quebec’s North: savoury, with floral aromas and a delicately fragrant touch of garlic flower from the unique Fleurs d’ail cheese from Abitibi-Témiscamingue.

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